Biscoff Vegan Traybake Cake
Easy vegan traybake cake with dairy-free Biscoff buttercream on top. Great for parties!
Ingredients
- 250 ml Unsweetened soy milk
- 2 Teaspoons Apple cider vinegar (or lemon juice)
- 280 g Self-raising flour
- ½ Teaspoon Bicarbonate of soda
- ½ Teaspoon Cinnamon
- 160 g Caster sugar
- 140 g Vegan margarine, melted
- 1 Teaspoon Vanilla extract
- 6 Biscoff biscuits crushed into crumbs
For the Biscoff buttercream:
- 100 g Vegan margarine
- 100 g Smooth Biscoff spread
- 200 g Icing sugar
To top:
- Extra Biscoff biscuits
Instructions
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Preheat your oven to 180°C (160°C for fan) and line an 8x10-inch tin.
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Mix the soy milk and vinegar together and set aside. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and sugar. Add the buttermilk, melted margarine and vanilla extract. Mix well until you have a smooth cake batter.
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Gently fold in the biscuit crumbs.
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Spoon the batter into your lined tin and bake for 25-30 minutes, until a toothpick through the centre comes out clean. Leave it to cool in the tin for 10 minutes then flip it out onto a wire rack to cool completely.
Biscoff buttercream:
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Mix the margarine and Biscoff spread together in a large bowl.
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Add the icing sugar, a little bit at a time, until you have a smooth buttercream.
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Whisk briefly with an electric whisk or stand mixer until light and fluffy. If it's too thick, add a splash of soy milk and if it's too soft, add more icing sugar.
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Generously spread the buttercream onto your cooled cake and top with the extra Biscoff biscuits and crumbs. I also used excess buttercream to pipe around the edges.
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When the icing is firm to the touch, cut into slices and enjoy!
Recipe Notes
- Store in an airtight container for up to 4 days.